Much of what goes into generating the ideal french fries has to do with making certain that the center of the fries are completely cooked before the outsides get too brown. The way we obtain that is by cooking the fries twice.
Frying your fries twice might sound like a whole lot of function. But if you want them light and crispy, that is what you’ve received to do. Otherwise, they’ll both be crispy but undercooked in the middle, or just plain greasy and limp. We’ll describe the twice-frying method beneath, but first let’s speak about what sort of potatoes to use.
Substantial starch potatoes like Idaho potatoes (also called Russet potatoes) are greatest since they are denser and have the least quantity of moisture in them. Waxy potatoes will in fact hollow out when you fry them, because they have more water in them and the water evaporates while they cook.
As quickly as you lower the fries, you’re going to transfer them to a bowl of cold water with a tablespoon of lemon juice extra. Lower potatoes will commence to discolor if they’re exposed to oxygen for also extended — even if they’re in water. (There’s oxygen in water, right after all.) But a tiny bit of acid in the water helps preserve the potatoes nice and white.